If you want to transform your favorite canned or store-bought refrigerated soup from a convenient meal into an unforgettable experience, you need these spicy cheddar crackers made with Rice Krispies cereal. With a sharp kick of cayenne, a seriously cheesy punch, and a crispy texture that store-bought crackers just can’t touch, these crackers are dangerously addictive. One batch and you’ll never settle for plain saltine crackers again.
Growing up, it was extremely rare for our mom to let us eat sugary cereal for breakfast. I mean, I can pretty much count on one hand the times when a box of cereal other than Cheerios, Corn Flakes, or Chex actually made it into our buggy at the market. And to be quite honest, after being gifted a box of Cap’n Crunch and a box of Dunkin’ Donuts Cereal as children, both my brother, Matt, and I kind of realized real quick that not all sugary cereals were worth the time and effort spent begging our mother for. So, on the rare occasions when Rice Krispies were on sale at our local market, we saved our most convincing begging tactics for those occasions. Because one, to mom, Rice Krispies were never considered a sugary cereal. Two, everyone in our entire family thoroughly enjoyed them, so it wasn’t just a cereal that only one person would eat. And three, I mean, come on, seriously, who doesn’t love a good ol’ snap, crackle, pop? Especially when you can transform that snap, crackle, and pop into a dessert, or in this case, a spicy, cheesy, full-of-texture savory snack. I mean, seriously, y’all, why would you ever want a box of waxy Fruit Loops or soggy Raisin Bran instead?
Ingredients:
- 1 Cup All-Purpose Flour
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Ground Cayenne (Additional for Garnish)
- 1/2 Cup Unsalted Butter, Melted
- 4-oz. Sharp Cheddar Cheese, Freshly Grated
- 1 Cup Rice Krispies
Directions:
- In a medium bowl, whisk together the flour, salt, and cayenne until well combined.
- Pour the melted butter over the flour mixture. Using a silicone spatula, stir just until the dough comes together.
- Stir the grated cheddar into the dough. Stir until just combined.
- Add the Rice Krispies to the dough and stir with your hands until just combined.
- Use your hands to squish or form the dough into 1-inch balls. You should be able to get 24 balls of dough out of the mixture. Place each ball of dough onto a Silpat or parchment paper-lined baking sheet. Use the palm of your hand to lightly flatten each ball of dough.
- Sprinkle the top of each cracker with a little bit of cayenne.
- Bake for 15 minutes.
Suggestions:
- Do not use pre-shredded cheese for this recipe. Pre-shredded cheese contains anti-caking agents, which will change the texture of these crackers.
- I used sharp cheddar for this recipe; however, you could use mild or medium cheddar instead.
- These crackers are done when they are baked through, and the bottoms are lightly browned.
- Do not move these crackers to a cooling rack. Allow them to cool on the baking pan. They will become firmer and crispier as they cool.
- Allow these crackers to cool completely before storing them in an airtight container.
Improvements:
- Add 1/2 teaspoon of dry mustard to the flour mixture.
- Not a fan of cayenne? Replace it with paprika.
- Sprinkle a little Fleur de Sel or flaky sea salt on top of each cracker.
- Fold a tablespoon or two of chives into the dough.
- Love these crackers? Make sure to try our Honey-Kissed Savory Shortbread Crackers.
Ingredients:
- 1 Cup All-Purpose Flour
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Ground Cayenne (Additional for Garnish)
- 1/2 Cup Unsalted Butter, Melted
- 4-oz. Sharp Cheddar Cheese, Freshly Grated
- 1 Cup Rice Krispies
Directions:
- In a medium bowl, whisk together the flour, salt, and cayenne until well combined.
- Pour the melted butter over the flour mixture. Using a silicone spatula, stir just until the dough comes together.
- Stir the grated cheddar into the dough. Stir until just combined.
- Add the Rice Krispies to the dough and stir with your hands until just combined.
- Use your hands to squish or form the dough into 1-inch balls. You should be able to get 24 balls of dough out of the mixture. Place each ball of dough onto a Silpat or parchment paper-lined baking sheet. Use the palm of your hand to lightly flatten each ball of dough.
- Sprinkle the top of each cracker with a little bit of cayenne.
- Bake for 15 minutes.
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In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
In 2025, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2025 Alphabet Challenge recipes.
Kalamata, Mozzarella, & Tomato Couscous Salad
Looking for an easy and satisfying pasta side dish? Try this fluffy wheat couscous salad with tangy Kalamata olives, juicy cherry or grape tomatoes, and creamy fresh mozzarella pearls. With minimal time and effort, you can create a substantial pasta salad that is perfect for any occasion. Plus, it’s easy to stretch out to serve larger crowds by simply adding fresh vegetables or Italian deli meat to the mix.
Sweet & Spicy Hawaiian Pineapple Ketchup
Tired of the same dull store-bought tomato ketchup? Prepare to transport your taste buds to a tropical island paradise with this sweet and spicy ketchup, infused with the tangy sweetness of fresh pineapple and the fiery kick of crushed red pepper flakes. A touch of savory soy sauce and subtle hints of onion, garlic, and ginger help make this Hawaiian-inspired condiment almost as versatile as it is delicious. Whether you use this ketchup to create your favorite party meatballs, as a spread with mayonnaise for ham or chicken sandwiches, as a glaze for grilled meats or seafood, or simply as a dip for grilled, roasted, or deep-fried vegetables, this sweet ketchup is sure to spice up your menu.
In 2026, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2026 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Homemade Apple & Whiskey Barbecue Sauce
“B” – Small-Batch Blue Cheese Dip with Dried Herbs
“C” – Dill Pickle & Mustard Seed Cream Cheese Spread
“D” – Parmesan & Cheddar Pimento Corn Chip Dip
“E” – Whipped Feta Lemon Zest & Basil Deviled Eggs
“F” – Lemony Potato & Fennel Rotisserie Chicken Soup
“G” – Chunky Garlic Stuffed Olive Deviled Eggs
“H” – Creamy Cilantro Herb Caribbean Potato Salad
“I” – Sun Dried Tomato Italian Dipping Oil for Bread
“J” – Jerk Seasoned Caribbean Honey Mustard Sauce
“K” – Spicy Cheddar Krispies Crackers (Rice Krispies)
Please make sure to check out the other great “K” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2026 Alphabet Challenge event.
- Baby Kale Salad with Steak and Citrus Vinaigrette by A Day in the Life on the Farm
- Brown Cow Cocktail with Kahlúa and Cream by Jolene’s Recipe Journal
- Brown Sugar and Ketchup Pork Chops by Blogghetti
- Creamy Kohlrabi Pasta by Mildly Indian
- Easy Chicken Kapama by Food Lust People Love
- Individual No Bake Key Lime Pies by Karen’s Kitchen Stories
- Kachhe Kele Ke Kofte by Mayuri’s Jikoni
- Kielbasa Pasta Medley (Sicilian Medley) by A Messy Kitchen
- Kondakadalai Sundal / Chickpeas Sundal by Sneha’s Recipe
- Spicy Cheddar Krispies Crackers (Rice Krispies) by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
